These blackberry cornmeal scones are a delightful twist on the classic scone, combining the sweet and tart flavors of blackberries with the rustic texture of cornmeal. Perfect for breakfast or an afternoon treat, they offer a unique and satisfying bite that pairs wonderfully with a cup of tea or coffee.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up a few items at the supermarket. Fresh blackberries are essential for this recipe, providing a burst of flavor and moisture. Additionally, cornmeal adds a unique texture and flavor to the scones, so make sure to grab a bag if you don't already have it at home.
Ingredients for Blackberry Cornmeal Scones
All-purpose flour: The base of the scone, providing structure and a tender crumb.
Cornmeal: Adds a rustic texture and a slightly sweet, nutty flavor to the scones.
Sugar: Sweetens the scones and helps to balance the tartness of the blackberries.
Baking powder: Leavens the scones, making them light and fluffy.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and helps create a flaky texture.
Blackberries: Provide bursts of juicy, tart flavor throughout the scones.
Heavy cream: Adds moisture and richness, helping to bind the dough together.
Vanilla extract: Adds a subtle, sweet aroma and flavor to the scones.
Technique Tip for Making These Scones
When cutting the cold butter into the dry ingredients, use a pastry cutter or two knives to ensure the mixture resembles coarse crumbs. This technique helps create a flaky texture in the scones. Be careful not to overmix the dough after adding the heavy cream and vanilla extract, as overworking the dough can result in tough scones.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.
cornmeal - Substitute with polenta: Provides a similar texture but may be slightly coarser; adjust the quantity if needed.
sugar - Substitute with honey: Adds a natural sweetness and moisture, though you may need to reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Provides a similar salty flavor with potentially more minerals.
unsalted butter - Substitute with coconut oil: Adds a slight coconut flavor and is dairy-free, though the texture may be slightly different.
fresh blackberries - Substitute with frozen blackberries: Provides a similar flavor and texture; thaw and drain before using to avoid excess moisture.
heavy cream - Substitute with coconut cream: Adds a rich, creamy texture and is dairy-free, though it may impart a slight coconut flavor.
vanilla extract - Substitute with almond extract: Provides a different but complementary flavor profile, though use half the amount as it is stronger.
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How to Store or Freeze These Scones
- To keep your blackberry cornmeal scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
- For longer storage, place the scones in an airtight container and refrigerate. This will extend their freshness for up to 5 days.
- If you want to enjoy your scones weeks later, freezing is the way to go. First, let the scones cool completely on a wire rack.
- Once cooled, wrap each scone individually in plastic wrap to prevent freezer burn.
- Place the wrapped scones in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months.
- When you're ready to indulge, thaw the scones at room temperature for about an hour.
- For that freshly-baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes.
- If you prefer a quicker method, you can microwave the scones for 20-30 seconds, though they may not be as crisp.
- For added freshness, sprinkle a bit of sugar on top before reheating to give them a delightful crunch.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the blackberry cornmeal scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them for about 10-15 minutes, or until they are heated through. This method helps maintain the scones' crispy exterior and soft interior.
Microwave Method: Place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but may make the scone slightly softer.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scones directly on the toaster oven rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for achieving a crispy texture similar to the original bake.
Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Warm them for about 3-5 minutes on each side. This method can give the scones a slightly toasted exterior while keeping the inside soft.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes. This method is quick and helps retain a crispy texture.
Best Tools for Making These Scones
Oven: Preheat to 400°F (200°C) for baking the scones.
Baking sheet: Line with parchment paper to prevent the scones from sticking.
Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.
Large mixing bowl: Combine the dry ingredients and mix in the butter and blackberries.
Small bowl: Whisk together the heavy cream and vanilla extract.
Whisk: Used to mix the heavy cream and vanilla extract.
Pastry cutter: Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Spatula: Fold in the blackberries and mix the wet and dry ingredients together.
Floured surface: Used to knead and shape the dough without it sticking.
Knife: Cut the dough into 8 wedges.
Cooling rack: Allow the scones to cool slightly before serving.
How to Save Time on Making These Scones
Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and saves time.
Use a food processor: Quickly cut the butter into the dry ingredients using a food processor instead of doing it by hand.
Pre-chill the butter: Keep the butter in the freezer for a few minutes before using. Cold butter is easier to cut into the dough.
Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
Batch bake: Double the recipe and freeze extra scones for quick future use.
Blackberry Cornmeal Scones
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup fresh blackberries
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- Add the cold butter cubes and cut them into the dry ingredients until the mixture resembles coarse crumbs.
- Gently fold in the blackberries.
- In a small bowl, whisk together the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Let cool slightly before serving.
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